CREAMY POLENTA WITH CORN, PARMESAN AND ARUGULA

Creamy Polenta with Corn, Parmesan and Arugula image

This creamy, peppery and mouthwatering vegetarian dish is easy on the budget as well as the eyes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 cup sliced onions (2 medium)
1 teaspoon salt
2 1/2 cups water
2 cups milk
1/4 teaspoon pepper
1 cup yellow cornmeal
1 bag (12 oz) frozen corn
1 cup shredded Parmesan cheese (4 oz)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups loosely packed baby arugula (about half of 5-oz container)

Steps:

In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.

Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 45 mg, Fat 4, Fiber 4 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 1/2 g